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Homemade Raspberry Cake

A soft sponge paired with diplomat cream and fresh raspberries, this elegant dessert offers a subtle contrast of textures and flavors. Perfect for special occasions.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 12 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

For the biscuit
  • 4 pieces eggs Separated into whites and yolks
  • 100 g sugar For the biscuit
  • 100 g flour
For the pastry cream
  • 2 pieces eggs
  • 380 ml milk
  • 95 g sugar For the pastry cream
  • 30 g cornstarch
  • 95 g butter
  • 2 leaves gelatin Soaked in cold water
  • 1 tablespoon liquid vanilla
For the whipped cream
  • 500 ml full fat liquid cream 30% fat content
  • 100 g sugar For the whipped cream
For assembly
  • 2 punnets fresh raspberries

Method
 

Preparation
  1. Preheat the oven to 180°C. Draw two squares on parchment for guidance.
  2. Separate egg whites and yolks. Beat egg whites until stiff, then fold in yolks and vanilla. Add flour gently. Pipe batter into squares and bake for 12 minutes.
Pastry Cream
  1. Heat milk, butter, and vanilla until boiling.
  2. In a bowl, whisk eggs, sugar, and cornstarch. Temper with hot milk, then cook until thickened.
  3. Add softened gelatin and mix. Chill.
Whipped Cream
  1. Whip very cold cream with sugar until firm.
  2. Fold more than half of the whipped cream into the pastry cream.
Assembly
  1. In a mold, layer the first biscuit, diplomat cream, raspberries, another layer of cream, and the second biscuit.
  2. Refrigerate overnight for the cake to set.

Notes

Use very cold cream for the whipped stage—it whips faster and holds structure more cleanly. Bloom gelatin in cold water fully before melting into warm pastry cream to avoid lumps.